Salmon Prawn Risotto
Community· not yet ratedSeafood
✓ Gluten-Free⚠ High Carbs (Not Keto)⚠ Contains Meat
Ingredients
Baking & Cooking1
Rice150 gmissing
Cooking Liquids2
White Wine125 mlmissing
Vegetable Stock1 piecemissing
Dairy2
Butter50 gmissing
Parmesan50 gmissing
Fish1
Salmon150 gmissing
Fruits1
Lemon1 piecemissing
Seafood1
King Prawns240 gmissing
Spices & Herbs1
Black Pepper1 gmissing
Vegetables2
Onion1 piecemissing
Asparagus100 gmissing
Nutrition (per serving)
≈ Estimated513Calories
31gProtein
43gCarbs
21gFat
Instructions
1
Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.
2
Add the rice and stir to coat all the grains in the butter
3
Add the wine and cook gently stirring until it is absorbed
4
Gradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tender
5
Season with the lemon juice and zest, and pepper to taste. (there will probably be sufficient saltiness from the salmon to not need to add salt) Stir gently to heat through
6
Serve scattered with the Parmesan and seasonal vegetables.
7
Grill the salmon and gently place onto the risotto with the prawns and asparagus
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